YOUR SOLIN GENERATED RECIPE
Protein-Packed Sweet Potato Black Bean Breakfast Burrito
Savor a hearty breakfast burrito that seamlessly blends the natural sweetness of roasted sweet potato with the protein boost of egg whites and lean chicken breast. Black beans add a creamy texture and fiber, while fresh spinach and zesty salsa lend brightness. This balanced wrap is a perfect meal for any time of the day, combining comfort and nutrition in every bite.
INGREDIENTS
6 egg whites (≈198g)
1 medium sweet potato (≈114g)
1/2 cup black beans (≈130g, drained)
1 ounce lean chicken breast (≈28g, cooked)
1 medium whole wheat tortilla (≈60g)
1 cup fresh spinach (≈30g)
2 tablespoons salsa (≈30g)
PREPARATION
Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes, then toss with a pinch of salt, pepper, and your favorite spices. Spread the cubes on a baking sheet and roast for about 20-25 minutes until tender.
While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the egg whites and scramble until softly set. Season lightly with salt and pepper.
In a separate pan, warm the lean chicken breast if not already warm, then chop it into small pieces.
Lay out the whole wheat tortilla on a clean surface. Place the scrambled egg whites on the center, then layer the roasted sweet potato cubes, black beans, chicken pieces, and fresh spinach.
Drizzle the salsa over the filling. Gently fold the tortilla into a burrito, ensuring all fillings are securely wrapped.
If desired, you can warm the burrito in the skillet for 1-2 minutes on each side, just to crisp up the tortilla slightly.
Serve immediately and enjoy your protein-packed, balanced meal!